Categories: Main Dish

Ingredients

• * 2 pounds ground turkey breast
• * 1/4 cup chives, chopped
• * 1/4 cup dill, chopped
• * 1/4 cup flat leaf parsley, chopped
• * 2 tablespoons Dijon mustard
• * Salt and pepper
• * 2 tablespoons extra virgin olive oil (EVOO)
• * 3 tablespoons butter
• * 2 large shallots, chopped
• * 2 carrots, finely chopped
• * 2 ribs celery, finely chopped
• * 2 tablespoons flour
• * 2 cups chicken stock
• * 1/2 cup peas
• * 2 sandwich-size English muffins, toasted

Directions

1. In a bowl, combine the meat with the herbs, mustard, salt and pepper. Form four large patties.

2. Heat a nonstick skillet with the EVOO over medium-high heat. Cook the burgers for 6-7 minutes on each side until firm and cooked through.

3. Meanwhile, heat a small saucepot over medium heat and melt the butter. Add the shallots, carrots, celery, salt and pepper and sauté for 7-8 minutes to soften. Sprinkle with flour, stir for 1 minute, then whisk in the stock. Let thicken for 3-4 minutes, then stir in the peas and heat through.

4. Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.

Email to a friend | Print this recipe | Back